| The study optimized the bacteriostatic conditions of several bacteriostatic agentsincluding edible alcohol (EA), NaClO, Nisin, eggshell powder (EP) and scallop shellcalcium carbonate (SCC) on bacteria-reduction of raw material for cure meat, andtheir impacts on the physic-chemical properties of cured meat. Aslo bacteriostaticeffects were studied when bacteriostatic agentswere compound used.1.The opitimal conditions of EA were: time was20min, concentration was75%,temperature was25°C, the significant factors were time and concentrations. The bestconditions of NaClO were: time was10min, pH was4.5, concentration was2.20×10-4g·mL-1, temperature was25°C, time was significantly factor. The best bacteriostasisconditions of Nisin were: concentration was1.50×10-4g·mL-1, pH was2.9, time was5min, temperature was25°C, significant factors were pH and time. EP’s optimalconditionswere: time was15min, concentration was0.75%, temperature was25°C,the significant factor was time. The best conditions of SCC were: the best time was5min, the concentration was0.25%, pH was4.5, temperature was25°C, no impactfactors significantly.The total number of bacteria colonies was6.89log(cfu·g-1), E. coli was5.70log(cfu·g-1).Bacteria-reduction of EA: total number of bacteria4.37log(cfu·g-1), E.coli3.43log(cfu·g-1), respectively, decreased by2.52log(cfu·g-1)and2.27log(cfu·g-1);Bacteria-reduction of NaClO: total number of bacteria5.13log(cfu·g-1), E. coli3.53log(cfu·g-1), respectively, decreased by1.76log(cfu·g-1)and2.17log(cfu·g-1),respectively; Bacteria-reduction of Nisin: total number of bacteria5.81log(cfu·g-1), E.coli5.59log(cfu·g-1), decreased by1.08log(cfu·g-1) and0.11log(cfu·g-1) respectively;Bacteria-reduction of EP: total number of bacteria5.36log(cfu·g-1), E. coli3.64log(cfu·g-1), decreased by1.53log(cfu·g-1)and2.06log(cfu·g-1), respectively;Bacteria-reduction of SCC: total number of bacteria4.56log(cfu·g-1), E. coli2.86log(cfu·g-1), decreased by2.33log(cfu·g-1)and2.84log(cfu·g-1), respectively.2. EA made a slight increase in moisture contents, several other bacteriostaticagents didn’t change significantly after treatment. There wereno obvious changesafter the antimicrobial treatment of five antimicrobial agents. Nisin and EPhadreducedAV, but the effects of EA, NaClO and SCC on AV were not significant. The POV of NaClO solution was higher than other groups. Overall, the changes of fiveantimicrobial agenst on the physic-chemical values were not obvious.3. Composite using of the bacteriostatic agents showed a significantbacteria-reduction against spoilage as well as pathogenic bacteria. The combination ofEA+NaClO+Nisin+EP+SCC makes the total number of bacteria colonies from5.95log (cfu·g-1) to3.35log (cfu·g-1). The combination of NaClO+Nisin+EP+SCCmakes E. coli colonies from4.95log(cfu·g-1) down to2.51log(cfu·g-1).The optimumbacteria-reduction effect on Listeria monocytogenesas well asSaccharomycetescerevisiaewere the combination of EA+Nisin+EP+SCC, from4.53log(cfu·g-1) and4.20log(cfu·g-1) to1.71log(cfu·g-1) and1.94log(cfu·g-1), respectively.The combination of EA+NaClO+EP+SCC had broad spectrum effects on bacteria-reductions, which makes Staphylococcus aureus colonies from4.67log(cfu·g-1) to1.74log(cfu·g-1), Salmonellaenterica colonies from4.30log(cfu·g-1) to1.42log(cfu·g-1),and Rhizopusstolonifer coloniesfrom4.13log(cfu·g-1) to2.22log(cfu·g-1). In aconclusion, the optimum combination was NaClO+Nisin+EP+SCC。4. The variations of physic-chemical values and flavor substances were differentthat packed by four kinds of packing materials. The physic-chemical changes ofET/NY/PE were the most significant,and the flavor substances at least; The secondwas PET/Al2O3/NY/PE; PET/SiO2/NY/PE and PET/AL/NY/PE showed betterinhibition of physic-chemical values and had rich flavor substances.ThePET/Al2O3/NY/PE, PET/SiO2/NY/PE and PET/AL/NY/PE had better effects toprevent moisture loss and fat oxidation rancidity, also the cured mea had richful flavoramino acids packed by this three materials.they were better packing materials. |
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